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Crown Roast

Brisket_Fanatic
Brisket_Fanatic Posts: 2,884
Ive had this crown roast from snake river farms since the holidays and haven’t been able to arrange a dinner party so I decided to just cook it for the wife and I as the boys wouldn’t enjoy it for what it is.  Went with just some pork seasoning a few hours before cooking it. No injection or brine as I wanted to see if the Kurobuta tasted much different or not. Setup indirect at 275 dome (255-260 at grate) with peach wood for smoke.  Cooked an hour then rotated 180 and finished in another hour.  Pulled it off at 136 and placed on elevated rack on the counter to rest 30 minutes or so. Climbed to 142 durning rest and sliced when it dropped to 140. Texture of the fat was the most different as it was more gelatinous. Chops were very tender but flavor wise I didn’t notice much difference.  It was darn good but not worth the extra money for me even though I got this on a flash sale.  We’ll see how the leftovers stack up today.  

NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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